Following my sister's notion of a thin crust, creamy filling and lots of currants on top...
Marzipan tart with red and black currants
adapted from Giada de Laurentiis and Gray Apron
time: 15 min preparation / 1 hr inactive / 45 min baking / 10 min cooling
2 1/4 cup (540 ml) flour, I used 1 1/2 cup (170 g) whole rye flour and 3/4 cup (112 g) regular flour
15 Tablespoons (225 g) cold butter, diced
3 Tablespoons (45 g) sugar
grated zest from 2 medium lemons
4 1/2 Tablespoons (70 ml) ice water
7 oz (200 g) almond (marzipan) paste, room temperature, diced
10 Tablespoons (150 ml) milk (almond OK)
4 Tablespoons (60 ml) liquid honey
2 Tablespoon (30 g) sugar
seeds from 1 vanilla bean
1 lb (450 g) red and black currants
Prepare crust. In a food processor with steel blades, blend flour(s) with zest and sugar. Add butter, pulse till coarse meal texture, about 10 seconds. Add water, plus more, till mass forms (and not any longer). Transfer the dough onto a rolling board. Give a couple of thrusts with the base of your palm. Form a disc, wrap it in a plastic wrap and place it in the fridge for 1 hour.
Prepare filling. In the same food processor (cleaned, sorry), blend together almond paste, milk, sugar, honey and vanilla till smooth (liquid).
Preheat oven to 350F/180C (fan forced function). Prepare a baking sheet and line it with parchment paper. Move that piece of paper onto the rolling board. Place your chilled dough on top and roll till thin and the size of the sheet. Use a little flour if your rolling pin sticks to the dough. Place the paper with the dough on a baking sheet. Pour the filling on top, leaving a 2-inch (5-cm) border around. Arrange currants on the filling. Fold the border over, pinching it for better fit. Place in the hot oven for about 45 minutes and bake till crust is lightly browned. Take it out, let it cool for 10 minutes and serve.
- I based the recipe on Giada's Fig tart I baked last year;
- I just made more crust (50% more) and even more filling (100% more)... because my sister was visiting and because I wanted berries to be swimming in the liquid marzipan (only some managed);
- and since my store has stopped carrying whole spelt flour, I've been using whole rye instead and I'm liking it!
- the crust turned out crumbly and buttery but firm enough to cut a slice and eat it too;
- the filling had a distinct sweet almond flavor which complemented beautifully the tartness of the fruit.